This is a recipe I got from Raw Food Made Easy for 1 or 2 People Guide from the DVD by Jennifer Cornbleet. The "Not Tuna Pate" recipe used here is included below.
California Rolls
Yield: 2 rolls, 1 serving
2 nori sheets
2 teaspoons mellow white miso
1 carrot, peeled
1/2 ripe avocado, thinly sliced
1/2 cucumber, peeled, seeded and cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/4 cup Not Tuna Pate
Make carrot ribbons by drawing a vegetable peeler down all sides of the carrot until there is nothing left to peel. Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper and Not Tuna Pate.
To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeezing it with the mat; then lift and continue rolling.
Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seem of the roll. Cut the roll into 6 pieces with a serrated knife. Fill, roll and slice the other sheet of nori the same way. Arrange on a plate and serve immediately.
Not Tuna Pate
Yield: 2 cups, 4-6 servings
2 cups soaked raw sunflower seeds*
1 cup soaked raw almonds**
1/2 cup water
1/4 cup fresh lemon juice
1/3 cup minced celery
1/4 cup minced red onion
1/4 cup minced fresh parsley
3/4 teaspoon Celtic sea salt
Place the sunflower seeds, almonds, water and lemon juice in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in the celery, onion, parsley and salt. Mix well. Stored in a sealed container in the refrigerator, Not Tuna Pate will keep for five days.
*sunflower seeds soaked for 2 hours and rinsed
**almonds soaked 8-12 hours and rinsed
Saturday, May 31, 2008
Wednesday, May 28, 2008
Black Bean Brownies
No wheat; agave or honey optional. (You can also make them egg-free.)
These are amazing! We use stevia instead of agave. Honey can be substituted also.
Original recipe from the website 101cookbooks.com, who got it from Baking with Agave Nectar: Over 100 Recipes Using Nature's Natural Sweetener. The instructions for substitutions are my own.
1 tbsp coconut oil or unsweetened butter
4 oz. unsweetened chocolate (or carob powder)
1 cup unsalted butter
2 cups soft-cooked black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup granulated coffee substitute, or chicory, or instant coffee
1/4 tsp sea salt
4 large eggs*
1-1/2 cups light agave nectar**
* I use 3 tbsp arrowroot beaten up with 6 tbsp water to substitute for the eggs.
**I use stevia concentrate instead of agave. About 1/2 tbsp works. Adjust to taste.
Preheat the oven to 325°F. Line an 11x18-inch baking pan with parchment paper and lightly oil the paper and the sides of the pan with coconut oil or butter.
Melt the chocolate (or carob) and 1 cup butter in a glass bowl in the microwave for 1-1/2 to 2 minutes on high. Stir with a spoon to melt the mixture completely.
Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a second bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. (Or, beat up the arrowroot/water mixture.) Add the agave nectar (or honey or stevia) and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. (If you're using arrowroot, add it all.) Mix well.
Pour the batter into the prepared pan.
Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. (If you're using arrowroot, skip this step.)
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be soft until refrigerated, and the texture is best after at least 2 or 3 hours of refrigeration.
Makes about 45 2-inch brownies.
These are amazing! We use stevia instead of agave. Honey can be substituted also.
Original recipe from the website 101cookbooks.com, who got it from Baking with Agave Nectar: Over 100 Recipes Using Nature's Natural Sweetener. The instructions for substitutions are my own.
1 tbsp coconut oil or unsweetened butter
4 oz. unsweetened chocolate (or carob powder)
1 cup unsalted butter
2 cups soft-cooked black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup granulated coffee substitute, or chicory, or instant coffee
1/4 tsp sea salt
4 large eggs*
1-1/2 cups light agave nectar**
* I use 3 tbsp arrowroot beaten up with 6 tbsp water to substitute for the eggs.
**I use stevia concentrate instead of agave. About 1/2 tbsp works. Adjust to taste.
Preheat the oven to 325°F. Line an 11x18-inch baking pan with parchment paper and lightly oil the paper and the sides of the pan with coconut oil or butter.
Melt the chocolate (or carob) and 1 cup butter in a glass bowl in the microwave for 1-1/2 to 2 minutes on high. Stir with a spoon to melt the mixture completely.
Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a second bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. (Or, beat up the arrowroot/water mixture.) Add the agave nectar (or honey or stevia) and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. (If you're using arrowroot, add it all.) Mix well.
Pour the batter into the prepared pan.
Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. (If you're using arrowroot, skip this step.)
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be soft until refrigerated, and the texture is best after at least 2 or 3 hours of refrigeration.
Makes about 45 2-inch brownies.
Friday, May 23, 2008
Chicken-Fried Steak
No wheat. This is one that Shelley invented.
1-pound cut of 7-bone chuck roast or a similar slab of beef
1 cup organic brown rice flour
1 cup water
Seasoning to taste. Shelley likes to use sea salt, ginger powder, thyme, and turmeric.
Unrefined olive oil
2 cloves garlic, minced
1/2 medium onion, chopped
6-10 brown crimini mushrooms
Cut it into strips approximately 1 to 2 inches wide, 4 inches long, and 1/2 inches thick.
Mix the rice flour with the water and seasonings. Mix this all up to make a thick batter.
Put a couple of tablespoons of olive oil in a heavy skillet and set the heat to medium. Saute the garlic, onions, and mushrooms until the onions begin to get transparent.
Roll the meat in the batter and fry it on both sides until the batter is brown and a little crispy.
1-pound cut of 7-bone chuck roast or a similar slab of beef
1 cup organic brown rice flour
1 cup water
Seasoning to taste. Shelley likes to use sea salt, ginger powder, thyme, and turmeric.
Unrefined olive oil
2 cloves garlic, minced
1/2 medium onion, chopped
6-10 brown crimini mushrooms
Cut it into strips approximately 1 to 2 inches wide, 4 inches long, and 1/2 inches thick.
Mix the rice flour with the water and seasonings. Mix this all up to make a thick batter.
Put a couple of tablespoons of olive oil in a heavy skillet and set the heat to medium. Saute the garlic, onions, and mushrooms until the onions begin to get transparent.
Roll the meat in the batter and fry it on both sides until the batter is brown and a little crispy.
Thursday, May 22, 2008
Cornbread Pizza
No wheat, no sugar.
2 cups coarse-ground cornmeal
2 tablespoons unrefined olive oil
1 tsp sea salt
1 cup hot water
14 oz tomato puree or crushed tomatoes
4-6 oz raw-milk cheddar, grated or diced
1/2 onion, chopped fine
6-10 mushrooms, chopped fine
1/4 cup olives, chopped fine
oregano
more salt
more olive oil
Put the cornmeal, oil, and salt in a bowl, and add the hot water. Mix it all up until you have a thick batter. You may have to adjust the amounts of cornmeal or water to get it the right consistency.
You can use a pizza baking stone for a flat, round pizza, or a 9x12" baking pan for a deep dish pizza. If you are using the stone, sprinkle some cornmeal on it first. If you're using the baking pan, grease the bottom of it with a little olive oil. Pour the batter onto the stone or into the pan, then use the back of a wooden spoon to spread it out to the edges.
Bake this at 375 degrees for about 10 minutes.
Pour the tomatoes onto the baked crust, then sprinkle the cheese around. Add the other toppings until it looks the way you want it. Drizzle a little bit of olive oil over it all. Sprinkle lightly with a little salt and some oregano.
Bake again at 375 degrees for about 10-15 minutes until the cheese is melted. The crust may break up when you serve it, so be prepared! But, it's still delicious.
(Of course, you can use whatever toppings you want or that your kids will eat.)
2 cups coarse-ground cornmeal
2 tablespoons unrefined olive oil
1 tsp sea salt
1 cup hot water
14 oz tomato puree or crushed tomatoes
4-6 oz raw-milk cheddar, grated or diced
1/2 onion, chopped fine
6-10 mushrooms, chopped fine
1/4 cup olives, chopped fine
oregano
more salt
more olive oil
Put the cornmeal, oil, and salt in a bowl, and add the hot water. Mix it all up until you have a thick batter. You may have to adjust the amounts of cornmeal or water to get it the right consistency.
You can use a pizza baking stone for a flat, round pizza, or a 9x12" baking pan for a deep dish pizza. If you are using the stone, sprinkle some cornmeal on it first. If you're using the baking pan, grease the bottom of it with a little olive oil. Pour the batter onto the stone or into the pan, then use the back of a wooden spoon to spread it out to the edges.
Bake this at 375 degrees for about 10 minutes.
Pour the tomatoes onto the baked crust, then sprinkle the cheese around. Add the other toppings until it looks the way you want it. Drizzle a little bit of olive oil over it all. Sprinkle lightly with a little salt and some oregano.
Bake again at 375 degrees for about 10-15 minutes until the cheese is melted. The crust may break up when you serve it, so be prepared! But, it's still delicious.
(Of course, you can use whatever toppings you want or that your kids will eat.)
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